Vegan Ricotta Cheese

6 Ounces
30 Minutes

Vegan Ricotta Cheese – creamy thick and cheesy, this dupe can be used in place of traditional ricotta. The best part is that there are only 7 ingredients and you can make it in two simple steps!

Who doesn’t love ricotta? I mean the real stuff. Pillowy and creamy, I used to love ricotta cheese over pasta with marinara sauce… So good! The hardest part about being dairy free, or going vegan is giving up cheese. Many people say that cheese is the one thing that they can’t give up!

This should come as no surprise since cheese actually has chemical compounds in it that act like Morphine (a highly addictive drug). These compounds are known as casomorphins. These chemicals glob onto the pleasure reciptors in your brain and make you feel good. When ever you get stressed out, your body instantaneously starts looking around for what makes us feel better. The morphine like compound in cheese is one of them!

This is partially why so many people struggle with over eating. They may not actually be addicted to eating, so much as addicted to WHAT they’re eating… Just some food for thought.

Vegan Ricotta Cheese

Recipe details

  • 6 Ounces
  • Prep time: 25 Minutes|Cook time: 5 Minutes|Total time: 30 Minutes

Ingredients


Instructions


Preheat the oven to 325 degrees. Use a serrated knife to slice the garlic head in half horizontally. Brush garlic with oil and season with salt and pepper. Wrap the garlic in tinfoil. Place the garlic on the bottom rack. Roast for 25 minutes.
When the garlic is done pop the cloves out of the skin. In food processor combine the garlic, miso paste, lemon juice, Umaboshi Paste, olive oil and pine nuts. Pulse food processor on high until the mixture is creamy. Use an offset spatula to scrape down the sides to make sure the cheese gets mixed evenly.

Tips

  • How to Store the Cheese: Fridge – The vegan ricotta will last in the fridge for up to 6 days in the fridge. Freezer – You can freeze the cheese for up to 3 months.

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